Recent content by jaspass

Couple of thoughts. First, storing at room temp is fine generally speaking, but also depends on length of time, as well as beer style. Beers will age slower if cooled which may be desired, but also may not matter. Lastly if brewing and storing an IPA, hops will lose their freshness in beer...

I've not done this personally, but have read about this topic. Seems like back sweetening are the key words you are looking for here, to add sweetness or sugars after fermentation. There are techniques discussed across this forum if you search for those key words. I think the general goal is...

Interesting. I've been lead to believe (lots of bad info out there I acknowledge, and possibly me misinterpreting good data) is that Beano ate sugar, but really what you are saying is it breaks it down so existing yeast can chew through it better. Makes sense since it is really just an enzyme...

I think it is possible I hit the limit of this yeast (S-04), which is why I'm willing to pitch some WLP-099 to finish it out. However I have a suspicion my fermentable sugars are gone, or something else is up, so before I go down the pitching more yeast road, I'm trying to validate there are...

Some numbers. OG was 1.134. Current gravity is 1.054. Target FG is 1.040. Mash temp was 156. As I mentioned earlier though I realize there are lots of factors that can contribute to a stuck fermentation, others including grain profile of specialty malts, yeast used and pitch count and...

I’m dealing with a stuck fermentation of an RIS. Great and aggressive fermentation initially, but stopped early. So many factors that can contribute to this of course, but am wondering specifically about fermentable sugars. I pulled a sample and pitched Beano to test. My question is how...

Bowling Green is a bit thin on breweries. I go down there periodically to visit family and have been to White Squirrel. It is a smaller brewery, but they have a few good beers, not a huge variety if I remember correctly. If coming down I-65 to get there, there are more breweries in...

I've tried mint leaves in a brew before, and it tasted like a mint leaf, but that can taste a little medicinal, like a mouthwash. I think most people associate mint flavor they taste in food and what not with peppermint. For example that is generally used in mint ice cream. I haven't done...

@zebradeltaone, Chicago. It was carried at our Jewel grocery stores.

Look at Northern Brewer and Midwest Supplies. Just sayin'. If it ends up anything like the Goose Island takeover, I don't feel quality has suffered there. In fact they have a huge barrel house and program now as a result. However I have noticed their marketing changed drastically, where now...

A quick question. Have you been consistent in calibrating the pH meter? Both on brew day, and later for final sample reading?

I can relate to the quest all together. I brew my big beers for the same reason, and am always looking for the best results, period. I apologize if my other post came across as doing it only for convenience. If you ask my wife she would roll her eyes at how much I obsess over my beers, and...

@Revvy offers a sound perspective. Personally, I do keg my big barrel aged brews for force carbonating, and bottle from there. I like the simplicity of kegging and bottling from kegs, and the cleaner pours it will offer later with no sediment. I only bottle condition Belgians anymore where...

You'll have a few options for monitoring temps. As @beernutz offers, that is the simplest solution and works well. Another option is to invest in a thermowell that will allow you to drop your temp probe into the beer. Ambient air temp is interesting info, but really the temp of the beer is...

Welcome to brewing! Here are my thoughts on your questions: 1 - You should be fine with a 3 1/2 gallon pot. You'll just need to add water after the boil to bring volume in your fermenter to 5 gallons. 2 - I've not used the Fastferment so I can't speak to the pluses and minuses. For what it...